Put the vinegar into a medium, nonreactive saucepan and warm over
low heat just until it begins to give off vapor (do not bring to a
boil). Stir in the peach cubes and cook for 1 minute. Pour the
mixture into a sterilized 1-quart Mason jar and allow to cool to
room temperature, 10 to 15 minutes.

Place a sterilized seal on top of the jar, screw on the ring, and
shake a few times to mix. Store the jar out of direct sunlight and
away from heat for 5 days, shaking it periodically, while the
mixture steeps (the vinegar will absorb most of the pigment from the
fruit). Strain the contents through a fine sieve into a 4-cup glass
measuring cup.

Discard the fruit residue and rinse the sieve. Rinse the Mason jar
and return the strained vinegar to the jar. Dampen a flat-bottom
coffee filter and fit it into the sieve. Rinse the measuring cup,
place the sieve on top, and pour in the vinegar a bit at a time,
allowing it to drip into the measuring cup. Transfer the vinegar to
flasks, bottles, or cruets. The vinegar should be ready to use
immediately, with a shelf life of at least 1 year.

YIELD: 2 cups

VARIATION: To make Peach Mint Vinegar, place 1 sprig fresh mint in
the container before pouring in the vinegar. Fill, seal, and let
steep out of direct sunlight and away from heat for 1 day before
using.